About this recipe:This traditional country-style, cold-weather soup is quick to make and tastes great. Hearty dumplings with a kick of horseradish make it a satisfying meal. Delicious!
2 tbsp sunflower oil
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, peeled and finely chopped
375g skinless, boneless chicken thighs, chopped
120g self-raising flour
60g light vegetable suet, shredded
1 tbsp snipped fresh chives or parsley, plus extra to garnish
1 tbsp grated horseradish from a jar
500ml chicken stock, made with stock cubes
125g frozen peas
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Method Prep:40min › Cook:25min › Ready in:1hr5min
Heat the oil in a large pan and fry the onion, celery and carrots for 2 minutes, stirring occasionally.
Add the chicken and cook for 3-4 minutes, stirring occasionally, until lightly coloured.
Stir together the flour, suet, chives or parsley and horseradish. Season and add just enough cold water to mix to a fairly dry, stiff dough. Divide into 16 pieces.
Add the chicken stock and peas to the pan and bring to the boil. Season, then drop in the dumplings. Cover and simmer gently for about 12 minutes or until they are risen and firm. Garnish with chives or parsley and serve immediately.
For horseradish, use wholegrain mustard.
Cock-a-leekie soup Omit the onion, celery, carrots and peas from the basic recipe as well as the dumplings. Fry 2 sliced leeks and 2 rashers lean smoked back bacon, rinded and chopped, in the oil with the diced chicken as step 2, then add the stock, bring to the boil, and stir in 60g long-grain rice and 12 ready-to-eat prunes. Season and simmer for 12-15 minutes or until the rice is tender. Add a squeeze of lemon juice and sprinkle with chopped fresh parsley before serving.